Antipasto Chicken Sandwich

Purchase roasted chicken breasts to save on preparation time. Ideal for a quick weeknight dinner or a picnic lunch, this warm, melty sandwich pairs well with sliced fruit or a bunch of grapes.

Yield: 4 servings (serving size: 1 wedge)

Ingredients

• 1  (10-ounce) loaf round focaccia, cut in half horizontally
• 2  tablespoons  olive paste
• 2  cups  shredded roasted skinless, boneless chicken breast
• 1/2  cup  coarsely chopped drained marinated artichoke hearts
• 1/2  cup  chopped drained oil-packed sun-dried tomato halves
• 1/2  cup  coarsely chopped bottled roasted red bell peppers
• 2  ounces  thinly sliced prosciutto
• 1/2  cup  (2 ounces) shredded fontina cheese

Preparation

Spread bottom half of focaccia with olive paste. Arrange chicken on top of paste. Arrange artichokes, tomatoes, peppers, and prosciutto over chicken. Sprinkle with cheese. Top with top half of focaccia; press gently.

Heat a large nonstick skillet over medium heat. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten. Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking). Cut into 4 wedges.

Nutritional Information

Calories:

447 (29% from fat)

Fat:

14.5g (sat 5g,mono 4.2g,poly 2.1g)

Protein:

36.8g

Carbohydrate:

42.1g

Fiber:

3.8g

Cholesterol:

89mg

Iron:

3.6mg

Sodium:

986mg

Calcium:

156mg